Modeling the Nutritional Impact of Adding Mushrooms to USDA Food Patterns

Abstract

Abstract Objectives The objective was to assess the nutritional impact of adding a serving of mushrooms in USDA Food Patterns (Healthy US-Style Food Patterns, Healthy Mediterranean-Style Patterns and Healthy Vegetarian Patterns) using a similar approach to that used by USDA for Dietary Guidelines. Methods A composite of commonly consumed raw mushrooms (white, brown/crimini and portabella; at 1:1:1 ratio), and raw specialty mushrooms (oyster mushrooms) were used for modeling. USDA Food Data Central database (https://fdc.nal.usda.gov/) was used to obtain nutrient profiles of mushrooms. Nutritional profiles of USDAs Food Patterns were obtained from the Scientific Report of the 2015 Dietary Guidelines Advisory Committee, Appendix E-3 (https://health.gov/dietaryguidelines/2015-scientific-report/15-appendix-E3/) and dietary modeling was accomplished by adding nutrients from mushrooms. Results Addition of a serving (84 g) of raw mushrooms to USDA Food Patterns (each at 2000 kcal levels) resulted in about 1% increase in calories, less than 5% increase in macronutrients, 2–6% increase in fiber, 9–11% increase in potassium, 14–15% increase in riboflavin, 13–26% increase in niacin, and 13–22% increase in copper in USDA Food Patterns. Addition of oyster mushroom also additionally increased 9–11% vitamin D and 12–14% choline in USDA Food Patterns. Mushrooms exposed to UV light to increase vitamin D levels to 200 IU/serving also increased vitamin D by 70–90% in USDA Food Patterns. Addition of mushrooms had minimal effect on sodium (1% or less increase) and no effect on saturated fat or cholesterol in USDA's Food Patterns. Conclusions Addition of mushrooms to USDA Food Patterns increased several micronutrients including shortfall nutrients, and had a minimal or no impact on overall calories, sodium or saturated fat. Funding Sources Mushroom Council.